Japan Flavour and Fragrance Materials Association’s (JFFMA) safety assessment of food-flavouring substances uniquely used in Japan that belong to the class of aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups

Kenji SaitoSafety Assessment Division, Japan Flavour and Fragrance Materials Association (JFFMA), Tokyo, JapanView further author information

Yasuko Hasegawa-BabaLaboratory of Veterinary Pathology, Tokyo University of Agriculture and Technology, Tokyo, JapanView further author information

Fumiko SekiyaSafety Assessment Division, Japan Flavour and Fragrance Materials Association (JFFMA), Tokyo, JapanView further author information

Shim-mo HayashiSafety Assessment Division, Japan Flavour and Fragrance Materials Association (JFFMA), Tokyo, JapanView further author information

Yoshiharu MirokujiSafety Assessment Division, Japan Flavour and Fragrance Materials Association (JFFMA), Tokyo, JapanView further author information

Hiroyuki OkamuraSafety Assessment Division, Japan Flavour and Fragrance Materials Association (JFFMA), Tokyo, JapanView further author information

Shinpei MaruyamaSafety Assessment Division, Japan Flavour and Fragrance Materials Association (JFFMA), Tokyo, JapanView further author information

Atsushi OnoDivision of Risk Assessment, National Institute of Health Sciences, Tokyo, JapanView further author information

Madoka NakajimaEducation and Research Department, School of Pharmaceutical Sciences, University of Shizuoka, Shizuoka, JapanView further author information

Masakuni DegawaDepartment of Molecular Toxicology, School of Pharmaceutical Sciences, University of Shizuoka, Shizuoka, JapanView further author information

Shogo OzawaDepartment of Pharmacodynamics and Molecular Genetics, School of Pharmacy, Iwate Medical University, Iwate, JapanView further author information

Makoto ShibutaniLaboratory of Veterinary Pathology, Tokyo University of Agriculture and Technology, Tokyo, JapanCorrespondence[email protected]
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Tamio MaitaniDivision of Foods, National Institute of Health Sciences, Tokyo, JapanView further author information

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